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Corn Avocado Cucumber Salad

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This Corn Avocado Cucumber Salad with Cilantro Lime is a refreshing and vibrant dish that brings together creamy, crunchy, and zesty flavors. It’s perfect for summer gatherings and can be made in just 20 minutes.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3–4 ears of corn or 1 can of corn, drained)
  • 1 large ripe avocado, diced
  • 1 medium cucumber, diced (preferably English cucumber for less seeds)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 1/4 cup olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon honey or agave syrup (optional, adjust for sweetness)
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Start by preparing the corn. If using fresh corn, boil water in a large pot and add the corn cobs. Cook for 5-7 minutes until the kernels are tender. You'll know it's done when they turn bright yellow. If using canned corn, simply drain and rinse under cold water.
  2. Once the corn is ready, let it cool for a few minutes, then carefully slice the kernels off the cobs into a large mixing bowl. Avoid cutting too deep, as you want to keep the kernels intact.
  3. Next, dice the avocado. Cut it in half, remove the pit, and scoop the flesh out with a spoon. Dice it into bite-sized pieces and add it to the bowl. Be gentle while mixing to prevent mashing the avocado.
  4. Dice the cucumber and halve the cherry tomatoes. Add these to the bowl along with the finely chopped red onion and cilantro. The colors should be vibrant and inviting!
  5. In a separate small bowl, whisk together the olive oil, lime juice, honey (if using), minced garlic, cumin, and a pinch of salt and pepper. Whisk until well combined and emulsified. This dressing is the key to elevating your salad!
  6. Pour the dressing over the salad mixture and gently toss everything together until evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
  7. Let the salad sit for about 5-10 minutes to allow the flavors to meld. This is a great time to prepare any garnishes or serve with your main dish!

Nutrition

Keywords: When cutting the avocado, use a sharp knife to avoid bruising the flesh. An overly ripe avocado can turn mushy, so choose one that’s firm but gives slightly when pressed.

Find it online: https://mamablueberry.com/zesty-corn-avocado-and-cucumber-delight/